I really believe that the simplest dishes are often the best, and this one is certainly no exception. This particular cous cous salad is always on high rotation at our place during the warmer months, and there are so many variations I can assure you that you'll never get sick of it. Just use up whatever veges you have on hand!
I had a couple of porterhouse steaks in the freezer that needed eating, so I spiced them up with my favourite Peter Watson dry beef rub, a squeeze of lemon and a drizzle of olive oil, then pan fried them for around 8 minutes (to get medium). If you have a BBQ at your place I'd suggest using that to get a really delicious chargrilled flavour.
To make the cous cous salad I simply cooked up half a cup of cous cous, allowed it to cool then added diced red capsicum, spanish onion, spring onion and parsley, then threw in about 200g of corn kernels. I seasoned well with salt and pepper then drizzled over a little olive oil, and finished with a generous squeeze of lemon.
Not satisfied with just plain old steak and salad, I decided to serve the porterhouse sliced on top of the cous cous salad, and topped it with a simple dressing of greek yoghurt, fresh mint leaves, salt and pepper. And a wedge of lemon on the side, of course!